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Beef Brisket with Smithwick’s Irish Ale

Course Main Dish
Servings 6 people


The Beef Brisket

  • 3 1/2 - 4 lb Beef Brisket trimmed to 1/3 inch fat
  • 1/4 cup Sweet Smoked Paprika
  • 2 tbl Sugar
  • 2 tbl Brown Sugar
  • 2 tbl Cumin
  • 2 tbl Chili Powder
  • 1 tbl Coarse Ground Pepper
  • 2 tsp Salt

Cooking Your Beef Brisket

  • 1 inch large Onion cut into ½ slices
  • 2 bottles Smithwick’s Irish Ale or a beer of your liking

Beef Brisket with Root Vegetables

  • 1 lb Boiling Potatoes cut into chunks
  • 1 Rutabaga peeled and cut into chunks
  • 1 lb Carrots peeled and cut into 2 inch pieces
  • 3 tbs Fresh parsley chopped
  • 2 cups Beef Stock


The Brisket

  • The night before, rub brisket with Texas Rub. Cover with plastic wrap and refrigerate overnight. You may have more rub than you need. Save it for next time or it’s great on Baby Back Ribs.

Cooking The Brisket

  • Preheat oven to 350 degrees. In a roasting pan, set brisket on top of onion slices. Cook for 45 minutes uncovered.
  • Reduce heat to 300 degrees. Add the beer and cover tightly with foil. Continue cooking for 3 hours. Let the brisket rest for 30 minutes before slicing.

Brisket with Root Vegetables

  • After the brisket has cooked covered for 1 1/2 hours, add the vegetables, parsley and beef stock. Cover tightly and continue cooking for the last hour and a half. When it’s finished, strain the fat off the liquid and serve the sauce drizzled over the brisket and veggies. Let the brisket rest for 30 minutes before slicing.